Regulation (EC) No 1333/2008 of the European Parliament and of the CouncilShow full title

ANNEX II Table 34: rows 1501 - 1750

[F1 E 251-252	Nitrates	250	(7) (40) (59)	only bacon, filet de bacon and similar products : Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C.
E 249-250	Nitrites	50	(39)	only rohschinken, nassgepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation
E 251-252	Nitrates	250	(39)	only rohschinken, nassgepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation
	(7): Maximum added amount
	(39): Maximum residual amount, residue level at the end the production process
	(40): Without added nitrites
	(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
08.2.4.2	Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).
	E 249-250	Nitrites	175	(39)	only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days
	E 251-252	Nitrates	250	(39) (59)	only dry cured bacon and similar products : Dry curing followed by maturation for at least 4 days
	E 249-250	Nitrites	100	(39)	only dry cured ham and similar products : Dry curing followed by maturation for at least 4 days
	E 251-252	Nitrates	250	(39) (59)	only dry cured ham and similar products : Dry curing followed by maturation for at least 4 days
	E 251-252	Nitrates	250	(39) (59)	only jamon curado, paleta curada, lomo embuchado y cecina and similar products : Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days
	E 249-250	Nitrites	100	(39)	only presunto, presunto da pa and paio do lombo and similar products : Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 month
	E 251-252	Nitrates	250	(39) (59)	only presunto, presunto da pa and paio do lombo and similar products : Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months
	E 251-252	Nitrates	250	(39) (40) (59)	only jambon sec, jambon sel and other similar dried cured products : Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months
	E 249-250	Nitrites	50	(39)	only rohschinken, trockengepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation
	E 251-252	Nitrates	250	(39) (59)	only rohschinken, trockengepökelt and similar products : Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation
		(39): Maximum residual amount, residue level at the end the production process
		(40): Without added nitrites
		(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
08.2.4.3	Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)
	E 249-250	Nitrites	50	(39)	only rohschinken, trocken-/nasgepökelt and similar products : Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation
	E 251-252	Nitrates	250	(39) (59)	only rohschinken, trocken-/nasgepökelt and similar products : Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation
	E 249-250	Nitrites	50	(39)	only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours
	E 251-252	Nitrates	10	(39) (59)	only jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours
	E 251-252	Nitrates	300	(40) (7)	only rohwürste (salami and kantwurst) : Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7
	E 251-252	Nitrates	250	(40) (7) (59)	only Salchichon y chorizo traducionales de larga curacion and similar products : Maturation period of at least 30 days
	E 249-250	Nitrites	180	(7)	only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás and similar products : Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking
	E 251-252	Nitrates	250	(40) (7) (59)	only saucissons sec and similar products : raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7
		(7): Maximum added amount
		(39): Maximum residual amount, residue level at the end the production process
		(40): Without added nitrites
		(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
09	Fish and fisheries products
09.1	Unprocessed fish and fisheries products
09.1.1	Unprocessed fish
	Group IV	Polyols	quantum satis		only frozen and deep-frozen unprocessed fish for purposes other than sweetening
	E 300	Ascorbic acid	quantum satis
	E 301	Sodium ascorbate	quantum satis
	E 302	Calcium ascorbate	quantum satis
	E 315	Erythorbic acid	1 500	(9)	only frozen and deep-frozen fish with red skin
	E 316	Sodium erythorbate	1 500	(9)	only frozen and deep-frozen fish with red skin
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates	quantum satis
	E 332	Potassium citrates	quantum satis
	E 333	Calcium citrates	quantum satis
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1) (4)	only frozen and deep-frozen fish fillets
		(1): The additives may be added individually or in combination
		(4): The maximum level is expressed as P 2 O 5
		(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
09.1.2	Unprocessed molluscs and crustaceans
	Group IV	Polyols	quantum satis		only frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening
	E 220-228	Sulphur dioxide — sulphites	150	(3) (10)	only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units
	E 220-228	Sulphur dioxide — sulphites	200	(3) (10)	only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units
	E 220-228	Sulphur dioxide — sulphites	300	(3) (10)	only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units
	E 300	Ascorbic acid	quantum satis
	E 301	Sodium ascorbate	quantum satis
	E 302	Calcium ascorbate	quantum satis
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates	quantum satis
	E 332	Potassium citrates	quantum satis
	E 333	Calcium citrates	quantum satis
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1) (4)	only frozen and deep-frozen molluscs and crustaceans
	E 385	Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)	(75)		only frozen and deep-frozen crustaceans
	E 586	4-Hexylresorcinol	2	(42)	only in fresh, frozen or deep-frozen crustacean meat
		(1): The additives may be added individually or in combination
		(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
		(4): The maximum level is expressed as P 2 O 5
		(10): Maximum limits in edible parts
		(42): As a residue
09.2	Processed fish and fishery products including molluscs and crustaceans
	Group I	Additives
	Group II	Colours at quantum satis	quantum satis		only surimi and similar products and salmon substitutes
	Group III	Colours with combined maximum limit	500		only surimi and similar products and salmon substitutes
	E 100	Curcumin	quantum satis		only fish paste and crustacean paste
	E 101	Riboflavins	quantum satis		only fish paste and crustacean paste
	E 102	Tartrazine	100	(35)	only fish paste and crustacean paste
	E 104	Quinoline Yellow	100	(35)	only fish paste and crustacean paste
	E 110	Sunset Yellow FCF/Orange Yellow S	100	(35)	only fish paste and crustacean paste
	E 120	Cochineal, Carminic acid, Carmines	100	(35)	only fish paste and crustacean paste
	E 122	Azorubine, Carmoisine	100	(35)	only fish paste and crustacean paste
	E 124	Ponceau 4R, Cochineal Red A	100	(35)	only fish paste and crustacean paste
	E 140	Chlorophylls, Chlorophyllins	quantum satis		only fish paste and crustacean paste
	E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only fish paste and crustacean paste
	E 142	Green S	100	(35)	only fish paste and crustacean paste
	E 150a-d	Caramels	quantum satis		only fish paste and crustacean paste
	E 151	Brilliant Black BN, Black BN	100	(35)	only fish paste and crustacean paste
	E 153	Vegetable carbon	quantum satis		only fish paste and crustacean paste
	E 160a	Carotenes	quantum satis		only fish paste and crustacean paste
	E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only fish paste and crustacean paste
	E 160e	Beta-apo-8′-carotenal (C 30)	100	(35)	only fish paste and crustacean paste
	E 161b	Lutein	100	(35)	only fish paste and crustacean paste
	E 162	Beetroot Red, betanin	quantum satis		only fish paste and crustacean paste
	E 163	Anthocyanins	quantum satis		only fish paste and crustacean paste
	E 170	Calcium carbonate	quantum satis		only fish paste and crustacean paste
	E 171	Titanium dioxide	quantum satis		only fish paste and crustacean paste
	E 172	Iron oxides and hydroxides	quantum satis		only fish paste and crustacean paste
	E 100	Curcumin	250	(36)	only precooked crustacean
	E 101	Riboflavins	quantum satis		only precooked crustacean
	E 102	Tartrazine	250	(36)	only precooked crustacean
	E 110	Sunset Yellow FCF/Orange Yellow S	250	(36)	only precooked crustacean
	E 120	Cochineal, Carminic acid, Carmines	250	(36)	only precooked crustacean
	E 122	Azorubine, Carmoisine	250	(36)	only precooked crustacean
	E 124	Ponceau 4R, Cochineal Red A	250	(36)	only precooked crustacean
	E 129	Allura Red AG	250	(36)	only precooked crustacean
	E 140	Chlorophylls, Chlorophyllins	quantum satis		only precooked crustacean
	E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only precooked crustacean
	E 142	Green S	250	(36)	only precooked crustacean
	E 150a-d	Caramels	quantum satis		only precooked crustacean
	E 151	Brilliant Black BN, Black BN	250	(36)	only precooked crustacean
	E 153	Vegetable carbon	quantum satis		only precooked crustacean
	E 155	Brown HT	quantum satis		only precooked crustacean
	E 160a	Carotenes	quantum satis		only precooked crustacean
	E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only precooked crustacean
	E 160e	Beta-apo-8′-carotenal (C 30)	250	(36)	only precooked crustacean
	E 161b	Lutein	250	(36)	only precooked crustacean
	E 162	Beetroot Red, betanin	quantum satis		only precooked crustacean
	E 163	Anthocyanins	quantum satis		only precooked crustacean
	E 171	Titanium dioxide	quantum satis		only precooked crustacean
	E 100	Curcumin	quantum satis		only smoked fish
	E 101	Riboflavins	quantum satis		only smoked fish
	E 102	Tartrazine	100	(37)	only smoked fish
	E 110	Sunset Yellow FCF/Orange Yellow S	100	(37)	only smoked fish
	E 120	Cochineal, Carminic acid, Carmines	100	(37)	only smoked fish
	E 124	Ponceau 4R, Cochineal Red A	100	(37)	only smoked fish
	E 141	Copper complexes of chlorophylls and chlorophyllins	quantum satis		only smoked fish
	E 151	Brilliant Black BN, Black BN	100	(37)	only smoked fish
	E 153	Vegetable carbon	quantum satis		only smoked fish
	E 160a	Carotenes	quantum satis		only smoked fish
	E 160b	Annatto, Bixin, Norbixin	10		only smoked fish
	E 160c	Paprika extract, capsanthin, capsorubin	quantum satis		only smoked fish
	E 160e	Beta-apo-8′-carotenal (C 30)	100	(37)	only smoked fish
	E 171	Titanium dioxide	quantum satis
	E 172	Iron oxides and hydroxides	quantum satis
E 163	Anthocyanins	quantum satis	(37)	only smoked fish
E 160d	Lycopene	10		only salmon substitute
E 160d	Lycopene	30		only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish
E 200-203	Sorbic acid — sorbates	1 000	(1) (2)	aspic
E 200-213	Sorbic acid — sorbates; Benzoic acid — benzoates	200	(1) (2)	only salted, dried fish
E 200-213	Sorbic acid — sorbates; Benzoic acid — benzoates	2 000	(1) (2)	only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs
E 200-213	Sorbic acid — sorbates; Benzoic acid — benzoates	6 000		only cooked Crangon crangon and Crangon vulgaris
E 210-213	Benzoic acid — benzoates	1 000	(1) (2)	only cooked crustaceans and molluscs
E 220-228	Sulphur dioxide — sulphites	50	(3) (10)	only cooked crustaceans and cephalopods
E 220-228	Sulphur dioxide — sulphites	135	(3) (10)	only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units
E 220-228	Sulphur dioxide — sulphites	180	(3) (10)	only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units
E 220-228	Sulphur dioxide — sulphites	200	(3)	only dried salted fish of the ‘ Gadidae ’ species
E 220-228	Sulphur dioxide — sulphites	270	(3) (10)	only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units
E 251-252	Nitrates	500		only pickled herring and sprat
E 315	Erythorbic acid	1 500	(9)	only preserved and semi-preserved fish products
E 316	Sodium erythorbate	1 500	(9)	only preserved and semi-preserved fish products
E 392	Extracts of rosemary	150	(41) (46)
E 950	Acesulfame K	200		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 951	Aspartame	300		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 954	Saccharin and its Na, K and Ca salts	160		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 955	Sucralose	120		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 959	Neohesperidine DC	30		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
[F2 E 960	Steviol glycosides	200	(60)	only sweet-sour preserves and semi preserves of fish and marinades of fish, crustaceans and molluscs]
E 961	Neotame	10		only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 962	Salt of aspartame-acesulfame	200	(11)a	only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	1 000	(1) (4)	only canned crustaceans products; surimi and similar products
E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	5 000	(1) (4)	only fish and crustacean paste and in processed frozen and deep-frozen molluscs and crustaceans
E 385	Calcium disodium ethylene diamine tetra-acetate (Calcium disodium EDTA)	75		only canned and bottled fish, crustaceans and molluscs
	(1): The additives may be added individually or in combination
	(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
	(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
	(4): The maximum level is expressed as P 2 O 5
	(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
	(10): Maximum limits in edible parts
	(11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent
	(35): Maximum individually or for the combination of E 102, E 104, E 110, E 120, E 122, E 124, E 142, E 151, E 160e, E 161b
	(36): Maximum individually or for the combination of E 102, E 110, E 120, E 122, E 124, E 129, E 142, E 151, E 160e, E 161b
	(37): Maximum individually or for the combination of E 102, E 110, E 120, E 124, E 151, E 160e
	(41): Expressed on fat basis
	(46): As the sum of carnosol and carnosic acid
	[F2 (60): Expressed as steviol equivalents]
09.3	Fish roe
	Group I	Additives			only processed fish roe
	Group II	Colours at quantum satis	quantum satis		except Sturgeons’ eggs (Caviar)
	Group III	Colours with combined maximum limit	300		except Sturgeons’ eggs (Caviar)
	E 123	Amaranth	30		except Sturgeons’ eggs (Caviar)
	E 160d	Lycopene	30		except Sturgeons’ eggs (Caviar)
	E 200-213	Sorbic acid — sorbates; Benzoic acid — benzoates	2 000	(1) (2)	only semi-preserved fish products including fish roe products
	E 284	Boric acid	4 000	(54)	only Sturgeons’ eggs (Caviar)
	E 285	Sodium tetraborate (borax)	4 000	(54)	only Sturgeons’ eggs (Caviar)
	E 315	Erythorbic acid	1 500	(9)	only preserved and semi-preserved fish products
	E 316	Sodium erythorbate	1 500	(9)	only preserved and semi-preserved fish products
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
		(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
		(54): Expressed as boric acid
		[F3 (68): Maximum limit for aluminium coming from aluminium lakes of E 123 amaranth 10 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
10	Eggs and egg products
10.1	Unprocessed eggs
	The food colours listed in Annex II, part B 1 may be used for the decorative colouring of egg shells or for the stamping of egg shells as provided in Regulation (EC) No 589/2008
	[F3	(77): Maximum limit for aluminium coming from all aluminium lakes ‘ quantum satis ’ . For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
10.2	Processed eggs and egg products
	The food colours listed in part B 1 of this Annex may be used for the decorative colouring of egg shells
	Group I	Additives
	E 1505	Triethyl citrate	quantum satis		only dried egg white
	E 200-203	Sorbic acid — sorbates	1 000	(1) (2)	only dehydrated and concentrated frozen and deep frozen egg products
	E 200-213	Sorbic acid — sorbates; Benzoic acid — benzoates	5 000	(1) (2)	only liquid egg (white, yolk or whole egg)
	E 234	Nisin	6,25		only pasteurised liquid egg (white, yolk or whole egg)
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	10 000	(1) (4)	only liquid egg (white, yolk or whole egg)
	E 392	Extracts of rosemary	200	(46)
	E 426	Soybean hemicellulose	10 000		only dehydrated and concentrated frozen and deep frozen egg products
	E 475	Polyglycerol esters of fatty acids	1 000
	E 520-523	Aluminium sulphates	30	(1) (38)	only egg white
	[F4 E 553b	Talc	5 400		only on the surface of unpeeled coloured boiled eggs Period of application: From 13 August 2012
	E 903	Carnauba wax	3 600		only on the surface of unpeeled coloured boiled eggs Period of application: From 13 August 2012
	E 904	Shellac	quantum satis		only on the surface of unpeeled boiled eggs Period of application: From 13 August 2012]
	E 1505	Triethyl citrate	quantum satis
		(1): The additives may be added individually or in combination
		(2): The maximum level is applicable to the sum and the levels are expressed as the free acid
		(4): The maximum level is expressed as P 2 O 5
		(38): Expressed as aluminium
		(46): As the sum of carnosol and carnosic acid
		[F3 (77): Maximum limit for aluminium coming from all aluminium lakes ‘ quantum satis ’ . For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013]
11	Sugars, syrups, honey and table-top sweeteners
11.1	Sugars and syrups as defined by Directive 2001/111/EC
	E 220-228	Sulphur dioxide — sulphites	10	(3)	only sugars, except glucose syrup
	E 220-228	Sulphur dioxide — sulphites	20	(3)	only glucose syrup, whether or not dehydrated
	E 338-452	Phosphoric acid — phosphates — di-, tri- and polyphosphates	10 000	(4)	only dried powdered foods
	E 551-559	Silicon dioxide — silicates	quantum satis	(1)	only foods in tablet and coated tablet form
	E 551-559	Silicon dioxide — silicates	10 000	(1)	only dried powdered foods
		(1): The additives may be added individually or in combination
		(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
		(4): The maximum level is expressed as P 2 O 5
11.2	Other sugars and syrups
	Group I	Additives
	E 220-228	Sulphur dioxide — sulphites	40	(3)
	E 220-228	Sulphur dioxide — sulphites	70	(3)	only treacle and molasses
		(3): Maximum levels are expressed as SO 2 relate to the total quantity, available from all sources, an SO 2 content of not more than 10 mg/kg or 10 mg/l is not considered to be present
11.3	Honey as defined in Directive 2001/110/EC
11.4	Table-top sweeteners
11.4.1	Table-top sweeteners in liquid form
	Group IV	Polyols	quantum satis
	E 950	Acesulfame K	quantum satis
	E 951	Aspartame	quantum satis
	E 952	Cyclamic acid and its Na and Ca salts	quantum satis
	E 954	Saccharin and its Na, K and Ca salts	quantum satis
	E 955	Sucralose	quantum satis
	E 957	Thaumatin	quantum satis
	E 959	Neohesperidine DC	quantum satis
	[F2 E 960	Steviol glycosides	QS	(60)	]
	E 961	Neotame	quantum satis
	E 962	Salt of aspartame-acesulfame	quantum satis
	E 200-219	Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates	500	(1) (2)	only if the water content higher than 75 %
	E 330	Citric acid	quantum satis
	E 331	Sodium citrates	quantum satis		]

Textual Amendments

F1 Substituted by Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives (Text with EEA relevance).

F2 Inserted by Commission Regulation (EU) No 1131/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council with regard to steviol glycosides (Text with EEA relevance).

F3 Inserted by Commission Regulation (EU) No 380/2012 of 3 May 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the conditions of use and the use levels for aluminium-containing food additives (Text with EEA relevance).

F4 Inserted by Commission Regulation (EU) No 675/2012 of 23 July 2012 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the use of Talc (E 553b) and Carnauba wax (E 903) on unpeeled coloured boiled eggs and the use of Shellac (E 904) on unpeeled boiled eggs (Text with EEA relevance).